English Muffin Strata with Ham and Cheese

English Muffin Strata with Ham and Cheese Recipe
Photo: Karry Hosford
Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 2.7 g
Monofat 2.6 g
Polyfat 1.3 g
Protein 16.4 g
Carbohydrate 29.2 g
Fiber 3.4 g
Cholesterol 86 mg
Iron 2.9 mg
Sodium 652 mg
Calcium 130 mg


6 English muffins, split
Cooking spray
3/4 cup chopped Canadian bacon (about 3 ounces)
1/2 cup (2 ounces) shredded Swiss cheese
2 1/2 cups unsweetened soy milk
4 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
2 large eggs
2 large egg whites


Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with bacon. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.

Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.

Preheat oven to 325°.

Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.

Dana Jacobi,

Cooking Light

August 2003
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